chef Chris Coombs Slow-Cooker Curried Lamb Shoulder Chops
- Prep time 5Min
- Cook time 2Hr
- Technique Braise, Stew
- Meat Lamb
- Cut Shoulder
- Serves 4
Cozy Up with Our Mouthwatering Slow-Cooked Curried Lamb Shoulder Chops - A Comforting Meal That Will Leave You Satisfied and Happy!
Ingredients
Aussie lamb comes out tender every time when you use the time-saving power of a slow-cooker. Australian wine and curry powder punch up the flavors. Serve this brothy stew over rice or steamed couscous.
Portion size: 1 chop
Alternate cuts: Leg
- 2 1/2 quarts chicken stock or broth
- 1/2 trimmed, quartered fennel bulb
- 1/2 cleaned, split leek
- 1 quartered lemon
- 1 stalk chopped celery
- 1 chopped carrot
- 1 chopped onion
- 1 quartered tomato
- 2 tablespoons rough chopped fresh ginger
- 2 teaspoons fresh thyme leaves
- 3/4 cup Australian red wine
- 1/4 cup curry spice blend
- 4 Australian lamb shoulder chops
- 2 tablespoons canola oil
- Salt and ground black pepper to taste
Method
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Put the stock, vegetables, ginger, thyme, wine and curry blend in a Crock Pot set on HIGH.
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Season the lamb chops with salt and pepper.
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Heat a large sauté pan over HIGH heat with the canola oil, until it begins to smoke.
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Sear the lamb chops on each side until golden brown, and then remove from pan.
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Place the lamb chops in the Crock Pot, submerge them in the liquid, and cook until fork tender, about 2 hours.
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Remove and serve immediately with the vegetables on the side.
